Sun-dried Tomato Ricotta Pasta with Eggplant.

This Sundried Tomato Ricotta Pasta with Eggplant is flavorful, summery, and simple! This dish consists of a base tomato sauce made with sundried tomatoes, ricotta cheese, and eggplant. Finally, it’s topped with a generous amount of parmesan cheese and fresh basil! So so good!

When making this pasta, one of the things we wanted was to make it vegetarian! We’ve gotten quite a few requests for some vegetarian dinners. So here we are! This pasta is also great for Summer, and a great way to use up your extra eggplant with it being in season.

Ingredients:

Pasta: This recipe calls for 1lb (16oz.) of pasta, and works best when you use a type of short-cut pasta. We used trottole pasta.

Oil: Using oil from the jar of sun-dried tomatoes, gives this pasta extra flavor and a kick!

Onion: Dice the onion finely, and we used a yellow onion.

Garlic: Garlic in any pasta is a must, so we made sure this pasta had plenty of garlic; 8 cloves.

Eggplant: If you don’t love eggplant, you can skip it, but we do recommend adding it, because it adds a nice flavor and balances out the dish.

Sun Dried Tomato: Sun-dried tomatoes add soo much flavor to the pasta. Chop them before adding them to the sauce.

Tomato puree: You can use homemade or store-bought.

Pasta water: When you cook the pasta, save some for adding it to the sauce. This will make the pasta hold the sauce better because of the starch in it.

Ricotta: Ricotta makes this pasta cheesy, and creamy! We like using it because it’s also not too heavy.

Parmesan: Also, another ingredient you can’t not have in pasta!

Basil: Use as much as you’d like for topping!

And top it with all the parmesan and basil your heart desires! This recipe is quick, easy, and a perfect 30 minute dinner! It also tastes like it’s from a fancy Italian restaurant (or even better!)

As always, we hope you guys enjoyed this recipe! We had so much fun making it! If you try it out, don’t forget to tag us on Instagram or leave us a comment down below!

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Sundried Tomato Ricotta Pasta with Eggplant.​


Description

This Sundried Tomato Ricotta Pasta with Eggplant is flavorful, summery, and simple! This dish consists of a base tomato sauce made with sundried tomatoes, ricotta cheese, and eggplant. Finally, it’s topped with a generous amount of parmesan cheese and fresh basil! So so good!


Ingredients

Units Scale

1 lb. uncooked short cut pasta

3 Tbsp. sundried tomato oil (from jar of sundried tomatoes)

1 small yellow onion, diced

8 garlic cloves, minced

1 medium eggplant, chopped

1 cup sundried tomatoes, chopped

2 cups tomato puree

1/2 tsp. smoked paprika

1 tsp. salt

1 tsp. Italian seasoning

1/4 tsp. black pepper

1/4 tsp. red pepper flakes (optional)

1/2 cup pasta water

10 oz. ricotta cheese

1/2 cup grated parmesan cheese + more for serving

chopped basil, for garnish


Instructions

1. First, cook 1lb. of short-cut pasta according to package instructions until al dente. Save 1/2 cup of the pasta water for later.

2. To a saucepan over medium heat, add 3 Tbsp. sun-dried tomato oil, 1 diced onion, and 8 cloves of minced garlic. Cook that for about 2-3 minutes, or until fragrant.

3. Now, add in 1 diced eggplant, and cook that for 3 minutes. Add in 1 cup of chopped sun-dried tomatoes, and let that cook for another 3 minutes.

4. Add in 2 cups tomato puree, 1/2 tsp. smoked paprika, 1 tsp. salt, 1 tsp. Italian seasoning, 1/4 tsp. black pepper, 1/4 tsp. red pepper flakes, and 1/2 cup pasta water. Bring to a simmer, and cook for 5 minutes.

5. Now, add in 10 oz. ricotta cheese, and 1/2 cup grated parmesan cheese. Mix that together, then add in your cooked pasta. Mix that again, until everything is well combined, and serve!

6. Top with some more parmesan cheese, basil, and enjoy!

  • Prep Time: 10 mins.
  • Cook Time: 20 mins.
  • Category: Savory
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500